Viking VSM500 - Manual (Page 12)

RECIPES
CHOCOLATE ALMOND CAKE
1 T butter (for greasing the pan)
1 cup butter
1
1 /
4
cups sugar
4 eggs
1 tsp instant coffee (dissolve coffee in the hot water below)
1 tsp hot water
2 tsp milk
1 tsp almond extract
2 oz almond paste
1 cup self-rising flour
1 tsp baking powder
3 oz unsweetened cocoa powder
2 oz semi-sweet chocolate pieces
Yields 2 eight inch circular cakes
• Preheat the oven to 350ºF or 180ºC
• Grease the bottom and sides of two eight-inch circular cakes pans
with melted butter to keep from sticking
• Line the bottom of the pans with parchment paper
• Warm 1 cup of butter until just softened
• Place sugar in the mixer bowl and add softened butter
• Beat till light and fluffy
• In a separate mixing bowl, beat eggs, than slowly add them to the
sugar mixture
• Add the dissolved coffee, milk, almond extract, and the almond paste
to the mixture
• Sieve the flour, baking powder, and cocoa powder into the mixture
(be careful not to over mix the batter)
• Slowly blend in chocolate pieces
• Divide mixture between the two cake pans
• Bake on middle rack for about 30 minutes or till spring like to the
touch
• Cool on bakers rack
• Remove the parchment paper from the bottom (be careful the cake
is fragile)
• Using a sharp knife slice off part of the top of the cake to make it
even with the bottom.
• Top one side with Ganache or chocolate mousseline and place the
other side on top of the filling
• Cover the cakes with a thin layer of the Ganache and let dry
• Chill for about five minutes to let the ganache harden then serve
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